CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
August 1995 |
1 |
Servings |
INGREDIENTS
1/4 |
c |
Water |
2 |
T |
Plus 6 teaspoons honey |
2 |
T |
Plus 6 teaspoons sugar |
2 |
t |
Vanilla extract |
3 |
|
Peaches, peeled halved |
|
|
pitted |
1 |
|
Sheet frozen puff pastry |
|
|
half of 17 |
|
|
1/4-ounce package |
|
|
thawed |
1 |
|
Egg, beaten to blend |
3/4 |
|
Chilled whipping cream |
1 |
T |
Honey |
1 |
t |
Vanilla extract |
INSTRUCTIONS
For tartlets: Combine water, 2 tablespoons honey, 2 tablespoons sugar
and vanilla in medium skillet. Stir over medium-low heat until sugar
dissolves. Add peach halves; cover and simmer 3 minutes. Turn peaches
over; cover and simmer until just tender, about 3 minutes longer.
Using slotted spoon, transfer to plate. Cool. Simmer syrup until
reduced to 3 tablespoons, about 2 minutes. Preheat oven to 400F. Line
large baking sheet with foil. Roll out pastry on floured surface to
17x11-inch rectangle, and 1/8-inch thick. Cut into six 4 1/2x5
1/2-inch rectangles. Cut off 1/2-inch-wide strip from each side of 1
rectangle. Brush strips with beaten egg. Place 2 long strips, egg side
down, atop long edges of rectangle. Place short strips, egg side down,
atop short edges, trimming to fit. Repeat with remaining rectangles.
Place pastries on baking sheet. Spread 1 teaspoon honey over bottom of
each. Slice each peach half thinly; fan slightly. Place 1 half in
center of each pastry. Top each with 1 teaspoon sugar. Bake tartlets
until crust is golden, about 25 minutes. Immediately transfer to rack;
cool. Rewarm syrup until liquefied. Brush peaches with syrup. For
honey cream: Beat cream, honey and vanilla in bowl to soft peaks.
Serve tartlets with honey cream. Serves 6. Bon Appetit August 1995
Converted by MC_Buster. Per serving: 294 Calories (kcal); 5g Total
Fat; (14% calories from fat); 8g Protein; 54g Carbohydrate; 187mg
Cholesterol; 58mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat;
0 Vegetable; 2 Fruit; 1/2 Fat; 1 Other Carbohydrates Converted by
MM_Buster v2.0n.
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